Harvesting beetroot salad alenka for the winter. Recipes for delicious and healthy beetroot salads for the winter. Classic "Alenka" salad: with beets and peppers

Caloric content: Not specified
Cooking time: Not specified

Although beets can be stored for a long time, they can be used to make special pieces. Few people make salads from it for the winter. And completely in vain. Everyone who has tried this wonderful dish, then surely cooked it.
And all because this salad "Alenka" from beets for the winter is a universal preparation for all occasions. If you need a light snack for festive table- salad is right there. If you want unusual sandwiches, you can use it as a savory pasta for them. Cooking borscht with it does make the process quick and easy - you don't need to cook vegetables for a long time, you can just add it to an almost ready-made soup. Likewise, beets with vegetables can be a separate side dish for meat or a component of second courses.



For cooking you will need:

- 4 kg of beets,
- 1.5 kg tomato,
- 0.6 kg of red pepper,
- 0.5 kg of carrots,
- 0.5 kg of onions,
- 200 g of garlic,
- 1 pod of hot pepper
- 1.5 cups vegetable oil,
- 200 g of table vinegar,
- 200 g granulated sugar,
- 60 salts.

Step by step recipe with photo:

Wash vegetables, peel them.

Rub the beets on a coarse grater. You can also use a Korean grater.

Three carrots on a coarse grater too.

My pepper, take out the seeds from it and chop it into strips.

We take a large saucepan, pour oil into it and heat it. Pour the onion into the boiling oil, fry it until it becomes transparent, spread the carrots and peppers and fry them for 3-4 minutes.

Add the beets and simmer the vegetables for another 5 minutes. We stir the beets so that they do not burn and are thoroughly soaked in oil.

After that, put everything else, including tomatoes, garlic, vinegar - and keep them on low heat under a closed lid for 45 minutes. During all this time, we stir the vegetables periodically and make sure that they do not start to burn.

At this time, we prepare the jars - wash them and sterilize them over steam. Salad dishes must be dry.
As soon as everything is ready, we pack the vegetables hot in jars and immediately cork them. We turn the cans over, put them on the lids and wrap them with a blanket.
We store the finished workpieces in the refrigerator. However, you can simply store the salad in a cool place.

Be sure to try delicious appetizer from beets. And it turns out very tasty, we advise you to take note of the recipe. Bon Appetit!

Starinskaya Lesya

Beets are not only healthy, but also a very tasty vegetable. You can cook a lot of dishes from it, ranging from cold soups to salads for the winter. Moreover, for winter preparations it is simply irreplaceable, since during heat treatment, most of the nutrients are retained in it.

One of delicious blanks is the salad "Alenka" from beets for the winter. It is quite simple to prepare, and the ingredients are available to everyone. The most important thing is to choose fresh and quality products.

One of the recipe options

To prepare beetroot salad, you need to take:

1. four kilograms of beets;
2. up to 2 kg of ripe tomatoes;
3. vinegar, preferably 9% 200 g;
4. 700 g of pepper, sweet, Bulgarian;
5. a pound of ordinary onions;
6. a pound of carrots.
7. 200 g garlic cloves;
8. salt 60 g;
9. two chili things;
10. parsley, bunch;
11. a quarter of a kilogram of sugar;
12. half a liter of sunflower oil.

Cooking step by step

Step 1. Necessary prepare beets... Grate peeled vegetables with large cells.

Step 2. Prepare the carrots in exactly the same way and grate on a medium grater.

Step 3. Mashed tomatoes with a meat grinder or blender.

Step 4. Prepare Bell pepper: wash it, peel it, chop it into strips.

Step 5. Prepare chili peppers in the same way and chop finely.

Step 6. Cut the peeled and washed onion heads into cubes.

Step 7. Make gruel from peeled garlic.

Step 8. You need to take a thick-walled saucepan.

Step 9. Pour oil into it, heat it up.

Step 10. Put onions in a saucepan with butter and bring it to transparency.

Step 11. Add bell peppers and carrots to the onion. Fry for 2 minutes, stirring continuously.

Step 12. Add the beets, cover and simmer for exactly 5 minutes.

Step 13. Add tomatoes, garlic, chili peppers, spices, parsley to the pan.

Step 14. Stir everything well, cover and continue simmering for 40 minutes.

Step 15. While the vegetables are stewing, you should sterilize the jars and dry them.

Step 16. Arrange the finished salad, roll it up, turn it over, wrap it up. Wait until it cools down completely.

If you prepare a salad for the winter according to the above recipe, then from the indicated proportions it will turn out about nine 700-gram cans delicious salad. It can be served with potatoes, rice, added to borscht, or as a separate dish.

There is a more simplified version of the recipe. It is prepared from the same ingredients, only the parsley can be omitted and the proportions of the products are slightly changed. You will also need the same amount of beets, half a kilo of carrots and onions, but take a little less tomatoes - one and a half kilograms. Sweet pepper not 700 g, but 600 g. Garlic cloves in the same amount. Refined oil is needed in a volume of 300 ml. You will also need a glass of sugar and the same amount of vinegar 9%. Salt one and a half tablespoons. Chile optional.

The very same recipe preparation method is identical to the previous version.

It is best to store the prepared beet salad according to this recipe, either in the refrigerator or in a cool place.

Alenka salad for the winter (with vinegar 6%)

According to this recipe, you need to take:

Using these proportions, the output is 20 delicious servings of salad for the winter.

Detailed description of preparation

All vegetables must be peeled. Cut the tomatoes near the stalk crosswise, pour boiling water over them and peel them. Twist all vegetables except beets in a meat grinder. You can also grind them in a blender.

Chop the onion into cubes or half rings and sauté for 6 minutes in butter. Add twisted vegetables and spices to it. Boil everything together for no more than three minutes.

Prepare beets, grate with straws. Add it to the vegetable mixture. Put on a slow fire and extinguish for exactly 40 minutes... Add finely chopped parsley to the vegetable mass. Continue simmering for another 10 minutes. Then turn off the fire.

A quick way to prepare a recipe for "Alenka" salad

You need to take for the recipe:

How to cook

The first step is to prepare the beets. To do this, the vegetables must be washed, peeled and twist in a meat grinder.

Cut the tomatoes into arbitrary slices. Peel the cloves of garlic and pass through a press. Wash the greens thoroughly and chop finely.

Then take a large saucepan, pour water into it and boil. Add tomato paste, vegetable oil, herbs, garlic, vinegar. Put it on fire again, let the mixture boil and simmer for up to 3 minutes. Darken for 30 minutes under the lid. Arrange the finished snack in the jars.

Spicy beetroot salad recipe

For beetroot salad you need:

Preparation

All vegetables specified in the recipe must be washed thoroughly... Cut the tomatoes in half, beets, bell peppers, onions, peel the garlic. Cut the onion heads into half rings, squeeze the garlic through a press, cut the bell pepper into thin strips.

Take a large saucepan. Pour sunflower oil, vinegar, water into it. Add garlic and hot pepper, cut into slices. Add rosemary, thyme, ground red pepper and black peas. Let it boil, reduce heat and simmer for 5-7 minutes. Add chopped onion to the same mixture and simmer for no more than three minutes.

Put the bell peppers simmer for 10 minutes... Place tomatoes and beets in the mixture. At the end of cooking, add salt and sugar, boil again and simmer for 20 minutes.

Arrange the prepared salad according to the recipe in the jars, close.

This beetroot salad is convenient because you can eat it literally right after cooking. And it also stores well in sterilized jars. it wonderful recipe for the winter period, when the body lacks vitamins, it will always help out. After all, you can use it not only cold, but also hot.

Almost every vegetable can be used to make healthy and tasty salads that can be rolled up in jars and are designed to be consumed during times when it is difficult to find fresh food on supermarket shelves at an affordable, low price.

Such a wonderful vegetable for creating a winter dish is beets, which, after heat treatment, become even more useful and nutritious.

Beetroot salad for the winter: a classic recipe

Quite a few hostesses know which ones useful vitamins and beets are rich in minerals. As part of salads, it additionally brings into the body a huge amount of potassium, sodium, phosphorus, chlorine, and also surpasses other vegetables in the content of iodine, zinc, iron. In order to replenish the supply of nutrients in the body in winter, you can prepare a wonderful and satisfying beet salad, for which you will need:

• beets - 4 kg;
• green bell peppers - 0.5 kg;
• onions - 0.5 kg;
• fresh tomatoes - 1.5 kg;
• greens (parsley) - 1.5-2 bunches;
• garlic - 150 g (3-4 heads);
• sugar - 8 tbsp. l .;
• salt - 2 tbsp. l .;
• vegetable oil - 0.5 l;
• vinegar - 0.2 l.

It will take an hour and a half to prepare a salad from this bright vegetable, and the calorie content of the finished dish will be 81 kcal.

For a start, vegetables should be peeled, and the tomatoes should be rinsed with boiling water for easy peeling. Chop pepper, tomatoes, garlic using a meat grinder into one container.

Grate beetroot coarsely, but it can also be cut into thin cubes, which will increase the heat treatment time, but will not allow the canned salad to turn into gruel. The onion is cut in half rings, slightly fried in oil until transparent and poured into a large saucepan at the bottom. Tomato ground mass is poured there, vinegar is poured in, sugar and salt are poured.

Everything goes to the stove, after boiling, beets are added after five minutes. Simmer slowly for forty minutes over low heat. Finely chopped greens are poured in ten minutes before the end.

Pour salad into pre-sterilized jars, roll up the lids and send to a warm place for slow and gradual cooling. The salad can be tasted after two weeks, simply by opening and pouring it onto a plate.

Salad with beets, carrots and garlic for the winter

For the preparation of winter salads, it usually takes a long time to prepare, peel and cut vegetables, and also require a large container in which heat treatment will take place.

Naturally, when creating a salad with beets, carrots, garlic, you will need a container with a volume of at least eight liters for the output of five liters of an awfully tasty, very healthy dish. Moreover, it can be not only independent, but also used as a fragrant dressing for borscht. To prepare salad for the winter, you will need:

• beets - 3 kg;
• tomatoes, carrots - 1 kg each;
• garlic - 3 heads (medium);
• sugar, salt - 100 g each;
• table vinegar 9% - ½ tbsp.;
• sunflower oil - 0.3 l.;
• ground red, black pepper - 10 g each

The savory salad will take two hours to cook (with food preparation), and the nutritional value it is equal to only 76 kcal.

The vegetables should be peeled. Then cut the carrots, beets into thin bars, pour over the tomatoes with boiling water to make it easier to remove the skin, and then cut into cubes.

Pour some of the beets and sugar into the heated oil. After the vegetable mass becomes soft, add another part of the beetroot to it. After waiting for the juice to drain, add the carrots, simmer for fifteen minutes.

Add chopped garlic to the tomatoes. After stirring the tomato mass, add it to the beets. Then two types of pepper are added, salt.

The salad is stewed for twenty minutes, gently mixed during this time three times. Then vinegar is poured in, the vegetable mass is mixed for the last time, decomposed into previously sterilized jars, rolled up with lids.

The salad is quite nutritious, but still wonderfully in harmony with hot meat dishes. After pouring out the contents from the jar, you can decorate the top with parsley, green onions and sprigs of dill.

Beetroot salad "Alenka" for the winter

The most popular among all winter salads is "Alenka". It includes vegetables of the autumn harvest, therefore, in order to prepare and save most of all the nutrients that enter the body in limited quantities in the cold season, this dish must certainly be present on every table. To create a winter "Alenka" from beets you will need:

• beets (grade "Cylinder") - 1 kg;
• onions - 200 g;
• tomatoes in own juice- 0.4 l;
• bell peppers (yellow, green or red) - 150 g;
• garlic, salt - 50 g each;
• vinegar (table 9%) - 50 ml;
• granulated sugar - 50 g;
• vegetable oil - 120 ml.

With this set of products, a delicious, soft salad will be ready in an hour, and the energy value of a nutritious dish will be only 67 kcal in 100 scales.

First, you need to put the beets to boil until half cooked, after cooking it must be placed under cold water, cleaned and finely grated using a grater, a combine. Peel the onion, garlic, chop finely, and the pepper should be cut into small squares, removing the seeds.

Pour oil into a saucepan, heat it up and add onion. After seven minutes, pour in the tomato juice, add the tomatoes, which must first be ground in a meat grinder, and also add granulated sugar, salt and stir the mass well.

Then, after about five minutes, pepper, garlic, beets are poured in - the vegetables must be mixed again, left to simmer slowly for a time of twenty minutes.

After the vinegar is poured in, the salad is mixed for the last time, scattered into previously sterilized jars, corked with lids and placed in a warm place until it cools completely. The fire on the stove during all thermal processes must be low so that the vegetables do not burn.

Red beet and tomato salad recipe for the winter

All salads that are prepared for the cold winter period are served as an independent dish. Many beetroot dishes can be used as a dressing for hot soups and red borscht. One of these recipes, undoubtedly, is a salad of beetroot and tomato, but the products are prepared a little differently, which makes the dish stand out from hundreds of others for its piquant and aromatic taste. To create it, you will need the following components:

• beets (bright red variety) - 3 kg;
• lean oil - 0.4 l;
• sugar - 100 g;
• fresh tomatoes (grade "cream"), carrots - 1 kg;
• salt - without a slide 3 tbsp. l .;
• ground red pepper - 1 tsp;
• table vinegar 9% - 0.2 l;
• garlic -100 g

The total time for creating a dish depends on the method and speed of cutting vegetables and averages fifty minutes. Calorie content - 77 units. in one hundred grams of salad.

The beetroot in this recipe is peeled and diced. Under the influence of boiling water, tomatoes are easily peeled, cut into rings, half rings. Carrots are grated coarsely on a Korean carrot grater, but not in too long strips.

In a deep cauldron, where it will be convenient to stew vegetables, heat oil, add beets to it, stirring to stew for ten minutes. Then add the carrots and after another five minutes add salt, pepper, chopped garlic and tomatoes. Mix the whole vegetable mass well.

For ten minutes after the start of the boil, vegetables should be stewed, and then, adding vinegar, mix for the last time and put the salad in jars, cover and cork. Containers and lids for it must be sterilized, and after rolling, wrapped up and placed in a warm place.

Beet salad for the winter without sterilization - very tasty!

Many vegetables want to eat not only in the seasons of ripening and first freshness. With the onset of cold weather on store shelves, it becomes difficult to find juicy, tasty products that would be cheap and healthy.

Each housewife, taking care of family and friends, spends a lot of time in the kitchen in search of delicious, delicious recipes, sterilizing jars and lids, slicing products. But very few people know that sterilization can shorten and shorten the preparation time of beet salad. To prepare a delicious and savory salad, you will need:

• beetroot - 1.5 kg;
• sweet yellow peppers, carrots - 1 kg each;
• onions - 0.5 kg;
• tomato juice (tomatoes in their juice) - 0.4 l;
• peppercorns - 4-5 pcs.;
• salt - to taste (15 g);
• vegetable oil - 0.25 l;
• chili pepper - 1 pc (20 g).

Only forty minutes is enough for the vegetables to turn into a very tasty salad with a calorie content of one hundred grams of the dish - 62 kcal.

All vegetables are peeled, cut - beetroot into cubes, carrots with pepper in cubes, onions in half rings. The oil is heated in a cauldron, carrots and beets are poured into it. Vegetables are sautéed for ten minutes, and then onions are added to them, after another five minutes sweet pepper, salt, peppercorns, tomato juice is poured in.

After boiling, the vegetables are stewed for fifteen minutes. Next, finely chopped hot peppers are added to them, which should be heated in bulk for no more than three minutes. The salad is mixed, laid out in jars, rolled up with lids, wrapped up before being sent to a warm place until it cools, and then moved to the cellar or refrigerator.

If necessary, unloved vegetables can be replaced with others, and the salad should be made in combination with slightly sour vegetables, fruits, juices, since it does not contain vinegar and sugar.

From the beautiful healthy vegetable- beetroot, you can cook caviar, syrups, kvass, dressings for hot dishes, but salads are still the lightest and most nutritious, soft and tender. The main secrets and tips for creating canned masterpieces with the main vegetable in the form of beets are:

1. For the salad to be soft and juicy, you need to stop your choice on a young root vegetable with a thin skin;
2. To save time, beetroot can be boiled before slicing for canned salad - this option can help preserve the color and taste of the vegetable;
3. Also, citric acid or lemon juice added during cooking of the vegetable helps to maintain a bright "beetroot" color;
4. Beets are cooked for a long time, so it is better to use a microwave or oven - this thermal process will take 20-30 minutes;
5. Winter salads, which include beetroot, are not only stored for a long time, but also do not require additional sterilization;
6. Instead of vinegar, it is worth adding apples, tomatoes, tomato juice to salads - all products contain "acidity", which will prevent the cans from "exploding".

For beetroot salad for the winter, which is cooked, it is better to chop the vegetables and cut them coarsely.

They, of course, will take longer to cook, but ready-made ones will also retain their shape and give the dish a more beautiful appearance.

Option delicious salad from beets, which can be prepared for the winter - in the next video.

It is unknown how the appetizer got such an interesting and cute name. Maybe in honor of a girl who did not like beets, but tried them in combination with other vegetables in the preparation and changed her attitude. In fact, not everyone eats the bright fruit. This is due to its specific taste, which can be enhanced if the vegetable is undercooked or improperly cooked. But thanks to the correctly selected recipe for beet salad "Alenka", you will definitely get a fragrant and mouth-watering snack.

The taste of the workpiece directly depends on what spices and herbs are added to it. You can make a dish that tastes mildly sweet, pungent, or sour. Every time you use the same recipe, you have the opportunity to experiment and get a completely new snack.

The main component: what is useful in the composition

In the process of heat treatment, beets do not lose all of their beneficial features... The following elements are preserved in it in sufficient quantity:

• magnesium - improves the functioning of the heart, helps to strengthen the walls of blood vessels;
• iron - takes part in the formation of blood cells;
• iodine - useful in the prevention of vasodilation, in violation of the elasticity of the arterial walls, for the thyroid gland;
• folic acid- normalizes the functioning of the reproductive organs, improves protein metabolism;
• fiber - normalizes metabolism, cleanses from toxins and toxins.

Beetroot salad "Alenka" for the winter: 3 recipes

This twist does not require sterilization. The main ingredient in the dish is beets. It is complemented by carrots, tomatoes, garlic and onions, sweet and hot peppers, and cabbage. If desired, some products can be replaced with others. Regardless of what components are included in the appetizer, it turns out to be a rich, bright color and looks spectacular on the table. Well, as a dressing for borscht - it is beyond praise.

Classical

Peculiarities . The presence of vinegar in the workpiece allows the beets not to lose their rich burgundy color. It can be served with meat and fish dishes, potatoes and rice, pasta. Alenka salad with beets is good even with a slice of bread or croutons. And in combination with sauerkraut takes on a completely new taste.

Ingredients:

• 4 kg of beets;
• 500 g onions;
• 500 g bell pepper;
• 1.5 kg of tomatoes;
• 200 g of garlic;
• 200-250 ml of sunflower oil;
• 150 g sugar;
• 60 g salt;
• 150 ml vinegar;
• a bunch of parsley.

Preparation

1. Grind the beets on a grater, tomatoes - through a meat grinder or in a blender, pepper - in strips.
2. Finely chop the onion, crush the garlic and chop the herbs.
3. Fry the onion in a container until golden brown. Add tomato paste, salt, sugar to it. We languish for ten minutes. Fill in the beets, garlic and pour in the vinegar. Cook for at least 30 minutes.
4. We lay out the hot salad mixture in sterile containers, cork it, turn it over on the lids, and warm it.
5. We take out to a cold place in a day.

To make a salad "Alenka" from beets "as in the picture", you need to choose a burgundy vegetable, without white stripes, circles and veins. It is recommended to give preference to special juicy varieties intended for canning -
"Egyptian" and "Bordeaux". The fruits should not have external damage, signs of rot, black spots.

Spicy with carrots

Peculiarities . Winter salad "Alenka" from beets can be served both cold and hot. For the second option, it is enough to darken the vegetables in a pan for about five minutes. The appetizer will turn out to be more nutritious if you add pieces of boiled or fried meat to it.

Ingredients:

• 2 kg of beets;
• 800 g of tomatoes;
• 300 g bell pepper;
• 250 g carrots;
• 250 g onions;
• 100-120 g of garlic;
• one or two small pods of hot pepper;
• 25-30 g of salt;
• 40-50 g sugar;
• 130-150 ml of vegetable oil;
• 60-70 ml of vinegar.

Preparation

1. Grind the tomatoes together with hot peppers in a meat grinder or blender.
2. Cut the rest of the vegetables into thin strips.
3. Saute the onions in a saucepan with butter. Fill in the pepper and carrot strips. We will do it for no more than five minutes.
4. Add beets, sugar. Pour vegetables with half the vinegar. Simmer for about 15 minutes.
5. Fill the salad mixture with tomato paste with hot pepper. Pour in the rest of the vinegar, add salt. Cook for at least 40 minutes. Add chopped garlic ten minutes before the end of cooking.
6. We lay out the hot appetizer in containers, cork it, turn it over on lids, insulate it.
7. We take out into a cool room after complete cooling.

It is best to take odorless refined vegetable oil. Otherwise, it will overwhelm the aromas of vegetables. The amount of spices and seasonings in the appetizer varies at the discretion of the culinary specialist. It is better not to cook the salad "Alenka" from beets for the winter without vinegar. Firstly, the acid will "keep" the rich burgundy color of the fruit. Secondly, the workpiece will last much longer. Otherwise, it can be stored for only a year.

With cabbage

Peculiarities . A snack fast food best used within three to four months. After this period, she will begin to lose her taste qualities and aesthetics. The amount of spices and seasonings is calculated for 1 liter of marinade.

Ingredients:

• medium head of white cabbage;
• 1.5 kg of beets;
• 1 kg of carrots;
• 50 g horseradish;
• 40-60 g of garlic;
• 150 ml vinegar;
• 150 g sugar;
• 100-125 ml of sunflower oil;
• 25-30 g of salt;
• allspice peas, laurel leaf;
• parsley or dill.

Preparation

1. Chop the vegetables into strips or grate them on a Korean carrot grater.
2. Chop the garlic, herbs and horseradish.
3. Mix vegetables well in a saucepan.
4. We lay out on sterile jars.
5. Cook the marinade from the remaining spices and seasonings.
6. Fill the salad mixture with hot brine. We seal with plastic lids.

Beetroot salad "Alenka" can be prepared as a dressing for borscht. Add it 10-15 minutes before the end of cooking. An excellent "lifesaver" for those who are limited in time and want to quickly prepare a delicious first course.

Recipes for the Alenka beetroot salad for the winter are very convenient and easy to prepare. If you need to stock up on Alenka salad for the winter, but there are no tomatoes, they can be replaced by a store tomato paste or juice.

Today I'm preparing a beetroot salad for the winter. It's cheap, useful and done quickly and easily! And delicious - words cannot convey! In winter, this salad will be your snack for all occasions, both on holidays and on weekdays. Such a salad with fried potatoes, lightly salted herring and black bread is especially tasty. By the way, it can also be used as a dressing for borscht.

INGREDIENTS

• 4 kg beets
• 0.5 kg of carrots
• 0.5 kg of onions
• 1.5 kg of tomatoes
• 0.5 kg sweet pepper
• 200 g garlic
• 500 ml vegetable oil (odorless)
• 200 ml vinegar 9%
• 180 g sugar
• 50 g salt
• 1 hot pepper pod

STEP-BY-STEP COOKING RECIPE

Three beets and carrots on a grater.

We turn the tomatoes into mashed potatoes, using a meat grinder or blender.

Cut the sweet pepper into strips.

Finely chop the onion.

Peel the red hot pepper from seeds and chop finely.

Chop the garlic.

Pour vegetable oil into the cauldron.

Add the onion. Passing until transparent.

Add carrots and bell pepper... Let’s extinguish for 5-7 minutes.

Now we spread the beets, tomatoes, hot peppers, immediately add sugar, salt and pour in half of the vinegar. We mix.

Cover with a lid and wait until it boils.

Simmer for 40-45 minutes under the lid.

After the time has passed, add the prepared garlic and pour in the remaining vinegar.

Mix the salad thoroughly and cook under the lid for another 10 minutes.

Details and cooking details can be seen in the recipe video.

Enjoy your meal!

STEP-BY-STEP VIDEO RECIPE

You may also be interested in other recipes for preparations with beets for the winter:

Universal PREPARATION FROM BEETS for the Winter: in salads, in borsch, etc.

WINTER BORSCH in 15 minutes !!!

PREPARATION OF BEET IN WHOLE for salads, vinaigrette, borscht ...